SERVSAFE EXAM: CHAPTER 1 PROVIDING SAFE FOOD

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SERVSAFE EXAM: CHAPTER 1 PROVIDING SAFE FOOD

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -23 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Time-temperature abuse:

Answer:

The chicken has not been cooked to a temperature high enough to kill pathogens. At this point it has been time-temperature abused and could cause a foodborne illness if served.

Question 2: Does flour need time and temperature control to keep it safe?

Answer:

No. Flour is not a TCS food.Question 3: Poor-personal hygiene:

Answer:

Sneezing or coughing on food can contaminate it. These habits are considered poor personal hygiene.Question 4: Focus on these measures in keeping food safe:

Answer:

Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved, reputable suppliers Cleaning and sanitizing Set up standard operating procedures that focus on these areas.

Question 5: Ready-to-eat food is food that can be eaten without further:

Answer:

Preparation Washing Cooking

Question 6: Foodborne Illness

Answer:

Disease transmitted to people through food.

Question 7: How Food Becomes Unsafe

Answer:

Time-temperature abuse Cross-contamination Poor personal hygiene Poor cleaning and sanitizing Except for purchasing food from unsafe sources, each risk factor for foodborne illness is related to these four main factors.

Question 8: Poor cleaning and sanitizing

Answer:

Equipment and utensils are not washed, rinsed, and sanitized between uses Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between uses Sanitizer solution was not prepared correctly Question 9: Government agencies:

Answer:

The Food and Drug Administration (FDA): The Food and Drug Administration (FDA) inspects all food except meat, poultry, and eggs. The agency also regulates food transported across state lines. In addition, the agency issues the FDA Food Code, which provides recommendations for food safety regulations.U.S. Department of Agriculture (USDA): The U.S. Department of Agriculture (USDA) regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state.Centers for Disease Control and Prevention (CDC) and U.S. Public Health Service (PHS): Agencies such as the Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS) conduct research into the causes of foodborne-illness outbreaks.State and local regulatory authorities: State and local regulatory authorities write or adopt code that regulates retail and foodservice operations.

Question 10: Do cooked beans need time and temperature control to keep them safe?

Answer:

Yes. The cooked beans are a TCS food. All heat-treated plant food, such as cooked rice, beans, and vegetables are TCS food.Question 11: These people have a higher risk of getting a foodborne illness:

Answer:

Elderly people: Elderly people are at high risk because their immune systems have weakened with age.Preschool-age children: Very young children are at high risk because they have not built up strong immune systems.People with compromised immune systems: People with compromised immune systems include: -People with cancer or on chemotherapy -People with HIV/AIDS -Transplant recipients -People taking certain medications Question 12: An illness is considered an outbreak when:

Answer:

Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities The outbreak is confirmed by laboratory analysis Question 13: Five risk factors for foodborne illness:

Answer:

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Question 14: Do baked potatoes need time and temperature control to keep them safe?

Answer:

Yes. The baked potatoes are a TCS food.Question 15: Do sliced melons need time and temperature control to keep them safe?

Answer:

Yes. The sliced melon is a TCS food. All sliced melons are TCS foods.

Question 16: Poor cleaning and sanitizing:

Answer:

The employee appears to only be wiping the prep table clean rather than washing, rinsing, and sanitizing it. This would be considered poor cleaning and sanitizing and could cause a foodborne illness.

Question 17: Food Most Likely to Become Unsafe

Answer:

TCS food Question 18: Does cut lettuce need time and temperature control to keep it safe?

Answer:

Yes. The cut lettuce is a TCS food. All cut leafy greens are TCS foods.

Question 19: Challenges to Food Safety

Answer:

Time and money: Pressure to work quickly can make it hard to take the time to follow food safety practices.Language and culture: Your staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety.Literacy and education: Staff often have different levels of education, making it more challenging to teach them food safety.Pathogens: Illness-causing microorganisms are more frequently found on food that once was considered safe.Unapproved suppliers: Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.High-risk customers: The number of customers at high risk for getting a foodborne illness is increasing.An example of this is the growing elderly population.

Staff turnover: Training new staff leaves less time for food safety training.

Question 20: Cross-contamination:

Answer:

Blood from raw meat stored above the lettuce has cross-contaminated it. A foodborne illness can occur anytime contaminated food touches or drips fluids onto cooked or ready-to-eat food. This is cross-contamination.